Whole Wheat Muffin Mix

MUFFIN MIX (BRAN, CORN, OAT BRAN, WHOLE WHEAT)

1 large egg

4 Tbsp. corn oil

3/4 cup boiling water

2 1/3 cup mix

Preheat oven to 400. Mix the egg with the corn oil and add to dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into muffin tins filling 2/3's full. Bake at 400 for 10 - 15 minutes. Batter can be refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates, and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce or 1 cup of crushed pineapple (fruit liquids included).